EGGPLANT-YOGURT DIP
Creamy dips are often laden with fat, but yogurt makes an eggplant-and-onion version a guilt-free pleasure; we used baked pita chips for dipping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Wrap garlic loosely in foil. Put garlic and eggplants on a rimmed baking sheet. Roast until eggplants and garlic are soft and eggplant skins begin to blister and blacken, about 45 minutes. Remove garlic from oven.
- Raise oven temperature to broil, and broil eggplants until skins are charred, about 3 minutes.Transfer to wire racks, and let cool completely.
- Heat oil in a small nonstick skillet over medium-low heat until hot but not smoking. Add onion slices; cook, stirring occasionally, until soft and golden, about 8 minutes. Set aside.
- Whisk together chopped onion, yogurt, and lemon juice in a large bowl. Squeeze roasted-garlic pulp into yogurt mixture, and stir well.
- Cut each eggplant in half lengthwise. Scrape flesh into a large fine sieve set over a large bowl; let drain 15 minutes. Discard liquid. Stir eggplant and the salt into yogurt mixture; season with pepper. Top with reserved cooked onion.
Nutrition Facts : Calories 121 g, Cholesterol 1 g, Fat 5 g, Fiber 8 g, Protein 4 g, Sodium 205 g
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Ibrahim “Ibrahim Isunoya Umar” Umar
[email protected]This dip is a great way to get your kids to eat eggplant. My kids love it and they don't even realize they're eating a healthy vegetable.
sabu Titung
[email protected]I love the smoky flavor of the roasted eggplant. It really adds a depth of flavor to the dip.
Ganesh Sah
[email protected]This dip is perfect for a party or potluck. It's easy to make and it's always a crowd-pleaser.
Kegan Travers
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dip. It's a great way to get your daily dose of vegetables.
md pabel Ahmed
[email protected]This dip is a great way to use up leftover yogurt. I always have a container of yogurt in my fridge, so this is a great recipe to have on hand.
Saeed Abdullah
[email protected]I love the tangy flavor of the lemon juice in this dip. It really brightens up the flavor of the eggplant.
Patrick Chinomungu
[email protected]This dip is so easy to make and it's so delicious. I can't believe I've never made it before.
Aftabjan Khan
[email protected]I've made this dip several times and it's always a hit. It's a great way to impress your guests.
Galambi ahmed
[email protected]This dip is a great make-ahead dish. It's even better the next day.
Sajawal Natt
[email protected]I love the smoky flavor of the roasted eggplant. It really adds a depth of flavor to the dip.
Hukam Khan
[email protected]This dip is perfect for a light lunch or dinner. It's also a great way to use up leftover pita bread.
Aashish Bhattarai
[email protected]I've never made eggplant yogurt dip before, but I'm so glad I tried this recipe. It's definitely a keeper.
Mb Monjurul
[email protected]This dip is a great way to get your kids to eat eggplant. My kids love it and they don't even realize they're eating a healthy vegetable.
Anup Lama
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dip. The yogurt and lemon juice help to balance out the smokiness of the eggplant.
Luke Momberg
[email protected]This dip is so easy to make and it's so delicious. I love the combination of flavors and textures.
Sumi Akther
[email protected]I've made this dip several times and it's always a hit with my guests. It's a perfect dish to serve at a party or potluck.
Lal Bahadur Saud
[email protected]This dip is a great way to use up leftover eggplant. I also like to add a bit of chopped fresh herbs, such as parsley or cilantro, for extra flavor.
Fawzy Gamall
[email protected]I love the smoky flavor of the roasted eggplant in this dip. It pairs perfectly with the creamy yogurt and tangy lemon juice.
Wazir Ahamed
[email protected]This eggplant yogurt dip is a delicious and healthy appetizer or snack. It's easy to make and can be prepared ahead of time.